Radicchio is of Italian origin. The salad has a slight to strong bitter taste – depending on the time of harvest – and is included in countless dishes in Mediterranean cuisine.
Often cooked in hot dishes where the bitterness fades significantly. Try dividing the radicchio into two halves, or 4 quarters – in olive oil and sprinkle with salt and freshly ground pepper. On a pan or in the oven for 10 minutes.
Also enjoyed raw, the beautiful salad is good in combination with other salads.
Radicchio tolerates cold and can be harvested well into the autumn.
Sowing outdoors: May
Harvest May – October
Distances: 20-30 cm between plants, 25 cm between the rows
Sowing depth: 0.5- 1 cm